Xpost: Haloumi with Spiced Leeks

[Guest guest]

This was very nice. Just beware of the saltiness of the halloumi: I bought

some recently in a jar of brine and even though I patted each piece dry on

kitchen paper, it was so salty I couldn't eat it. It must need soaking in

clean water as well. The kind that comes in plastic bags or loose from a

deli isn't so salty.

Jo.

 

 

* Exported from MasterCook *

 

Haloumi with Spiced Leeks

 

Recipe By :Rose Elliot

Serving Size : 2 Preparation Time :0:00

Categories : Accompaniment Cheese

Fried Main Course

Quick & Easy Savoury

Spices Tried

Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

700 g leeks -- trimmed to give 450g

225 g haloumi cheese

2 tbsps olive oil

1/2 tsp cumin seeds

1 lime -- juice of

salt and freshly ground black pepper

 

Slice the leeks fairly finely. Cut the cheese into slices about 8mm thick

then cut each slice in half to make squarish pieces.

 

Heat the oil in a frying pan, put in the cheese and fry for 1-2 minutes

until golden brown on one side, then flip the pieces over and fry the other

side. This whole process only takes 2-3 minutes.

 

Drain the cheese on kitchen paper and leave on one side.

 

Put the leeks into the frying pan and stir-fry for about 5 minutes or until

they are just tender. Then add the cumin seeds and stir for a moment or two

longer. Add the lime juice and season with salt and pepper.

 

Put the cheese back into the pan with the leeks and heat through for a few

minutes. Serve on warm plates.

 

Description:

" Moist, tender leeks spiced up with cumin seed and the sharp tang of

lime make a delicious base for crisp slices of haloumi cheese. "

Source:

" Rose Elliot's Vegetarian Fast Food "

S(ISBN):

" 0-00-412729-3 "

Copyright:

" Rose Elliot 1994 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 225 Calories; 14g Fat (53.0% calories

from fat); 3g Protein; 26g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

32mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0

Fruit; 2 1/2 Fat.

 

Serving Ideas : Serve this with a salad, bread or rice. Basmati rice will

cook quickly while you're preparing the haloumi mixture.

 

NOTES : Haloumi is an unusual cheese because it is very firm and keeps its

shape well when grilled or fried. Read the packet to make sure you're

getting a vegetarian one. Unopened, it keeps for ages in the fridge and for

even longer in the freezer.

Nutr. Assoc. : 0 0 0 0 0 0

[Guest guest]

you found some! I'm still looking. thanks for the hint about the brined version

 

 

At 11/29/2001, Jo Cosgriff wrote:

>This was very nice. Just beware of the saltiness of the halloumi: I bought

>some recently in a jar of brine and even though I patted each piece dry on

>kitchen paper, it was so salty I couldn't eat it. It must need soaking in

>clean water as well. The kind that comes in plastic bags or loose from a

>deli isn't so salty.

>Jo.